Cranberries are unlike any other fruit in the world. From Cape Cod to Washington State, the cranberry has played a role in holiday culture and family health & wellness for years.
Cranberries are considered one of the world’s healthiest foods, has a refreshingly tart taste. Studies have shown that when consumed whole, they do a better job of protecting our cardiovascular system and liver. The dietary intake of nutrients appears to apply to the antioxidant benefits, anti-inflammatory benefits, and anti-cancer benefits of cranberries.
Cranberry Fun Facts
- The cranberry is one of only a handful of major fruits native to North America.
- The cranberry gets its name from Dutch and German settlers, who called it "crane berry." When the vines bloom in the late spring and the flowers' light pink petals twist back, they have a resemblance to the head and bill of a crane. Over time, the name was shortened to cranberry.
- During the days of wooden ships and iron men, American vessels carried cranberries. It was the cranberry's generous supply of vitamin C that prevented scurvy.
- Native Americans used cranberries to make a survival cake known as pemmican.
- American recipes containing cranberries date from the early 18th Century.
- Legend has it that the Pilgrims may have served cranberries at the first Thanksgiving in 1621 in Plymouth, Massachusetts.
- Contrary to popular belief, cranberries do not grow in water. They are grown on sandy bogs or marshes. Because cranberries float, some bogs are flooded when the fruit is ready for harvesting.
- Cranberries are primarily grown in five states -- Massachusetts, Wisconsin, New Jersey, Oregon, and Washington. There are nearly 1,000 cranberry growers in America.
- Cranberries are sometimes used to flavor wines, but do not ferment as naturally as grapes, making them unsuitable for the traditional winemaking process.
- 12 ounces cranberries
- 1 cup white sugar
- 1 cup orange juice
- In a medium-sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.